Recipes: •Ray’s Northwest Cioppino (Charles Ramseyer, Ray’s Boathouse) •Dungeness Crab (Steve Bendlinger, Salty’s on Alki) •Grilled King Salmon with Polenta, Wild Mushroom Sauce, and Haricots Verts (Christine Kerr, Flying Fish) •Grilled Salmon with Arugula Pesto (Michael Murphy, Queen City Grill) •Ponti Thai Curry Penne (Alvin Binuya, Ponti Seafood Grill) •Dungeness Crab Wrapped in Sole with Fennel Leaves (Greg Atkinson, Canlis) •Clams Mariniere (Peter Kelly, Spazzo Mediterranean Grill) •Coquilles St. Jacques (Laurent Gabnel, Figaro Bistro) •Crab Cakes with Shichimi Butter Sauce (Roy Yamaguchi, Roy’s Seattle) •Gambas Al Ajillo Garlic Shrimp in Manzanilla Sherry, Chile de Arbol, Thyme, and Fresh Lemon (John Calderon, Cactus)
Ray’s Northwest Cioppino
Charles Ramseyer, Ray’s Boathouse Serves four
Broth: 2 tbsp olive oil 4 cloves chopped garlic ½ bulb chopped fennel 1 red pepper, diced 1 green pepper, diced ½ onion, diced 1 (28-oz.) can diced tomatoes in juice 1 cup tomato juice 4 cups fish stock or chicken stock 1 tsp chopped thyme 1 tsp chopped basil salt and pepper to taste 2 finely diced jalapeño peppers
Seafood: 3 oz. butter 1 lb mussels, debearded 1 lb clams ½ lb salmon, filleted and diced ½ lb crab, cooked and cleaned, cut into four portions 1 lb shrimp (spot or tiger prawns) 1 cup white wine
Heat a stockpot and add olive oil. Sauté garlic, fennel, peppers, and onion for approximately 5 minutes. Mix in tomatoes, juice, stock, herbs, salt, and jalapeños. Let simmer for 20 minutes and set aside. Melt butter in a large frying pan. Add shellfish, white wine, and broth. Simmer for approximately 12 to 15 minutes. Taste and adjust seasonings. Serve in a large pot or soup tureen, or large soup bowls. Garlic bread is terrific with this!
Dungeness Crab
Steve Bendlinger, Salty’s on Alki Serve one crab per person (entrée) or 1/4 crab per person (appetizer)
1 live Dungeness crab 4 quarts of boiling water 3 tbsp kosher salt 1 cup olive oil 2 tbsp chopped garlic 1 tsp crushed chili flakes, optional
Preheat oven to 450 degrees. Add the crab to the salted water and cook for 10 minutes. Remove crab and immediately immerse in ice water. When cool, clean crab and cut in half, then cut each half into 4 pieces, cutting between the legs and through the attached body. Crack the legs with a mallet or the back of your knife. Add the prepared crab to a bowl with the olive oil, garlic, and chili flakes. Gently toss until the crab is well coated. Place crab on a baking sheet. Place in oven and bake 5 minutes. Serve with a Caesar salad, lots of napkins, and a rich, buttery Chardonnay.
Grilled King Salmon with Polenta, Wild Mushroom Sauce, and Haricots Verts
Christine Kerr, Flying Fish
Ingredients per serving: 1 lb haricots verts (green beans) 2 tbsp chopped garlic 3 shallots, diced 1 lb wild mushrooms (chanterelles, shiitake, hedgehog), diced 2 oz. tomato paste 1 cup white wine 4 cups chicken stock 1 cup polenta ½ cup grated Parmesan cheese ¼ lb butter salt and pepper to taste 4 (6-oz.) pieces salmon
Blanch haricots verts in boiling salted water, drain, and cool. In a large frying pan, sauté garlic, shallot, and mushrooms until soft. Mix in tomato paste and white wine, and let mixture reduce by half. Heat chicken stock in a pot; when boiling, add polenta and cook until polenta becomes soft and creamy. Mix in Parmesan cheese, butter, salt, and pepper. Grill salmon until desired doneness. Place polenta in center of plate, arrange green beans on top, layer salmon on green beans, coat with mushroom sauce.
Grilled Salmon with Arugula Pesto
Michael Murphy, Queen City Grill
Ingredients per serving: 2 oz. pine nuts, roasted 2 oz. grated Parmesan cheese 2 cloves garlic, 4 oz. dried basil 4 oz. arugula, 1 oz. lemon juice 4 oz. olive oil salt and pepper to taste 1 fillet salmon
In an electric blender, blend all of the ingredients, adding olive oil last. Grill salmon to desired doneness. Serve pesto on top of grilled salmon.
Ponti Thai Curry Penne
Alvin Binuya, Ponti Seafood Grill Serves four
Tomato Chutney: ½ cup rice vinegar 1 tsp grated ginger 2 tsp lemon juice 1 (16-oz.) can pear tomatoes, drained and chopped 1 stick cinnamon
Curry: 1 tbsp butter 1 tsp chopped garlic ¼ cup diced onion 1 large Granny Smith apple, cored and diced 2 tsp curry powder ¼ tsp salt and pepper to taste ¼ cup brown sugar 1 cup Marsala wine 1 cup chicken broth 3 tsp Thai red-curry paste 2 tsp Thai fish sauce 1 cup coconut milk 1 cup whipping cream ½ lb penne pasta, cooked according to package directions ¼ lb crabmeat chopped fresh basil
To prepare chutney: Combine the vinegar, ginger, brown sugar, and lemon juice. Simmer 5 minutes. Add the tomatoes and cinnamon. Simmer 30 minutes. Remove from heat and set aside. To prepare the curry: In a large saucepan combine the butter, garlic, onion, apple, curry, salt, and pepper. Sauté over high heat until onions are soft. Add Marsala to the apple-onion mixture and reduce by half. Add the chicken broth, curry paste, and fish sauces: Simmer 10 minutes. Let cool and blend purée in a food processor or blender. Transfer back to the saucepan and add the coconut milk and cream. Cool until thickened, about 10-15 minutes. Drain the pasta and combine with the crabmeat and sauce. Divide the crab-pasta between two plates and top with the tomato chutney and fresh basil.
Dungeness Crab Wrapped in Sole with Fennel Leaves
Greg Atkinson, Canlis Serves four
4 oz. cooked Dungeness crab meat 1 small bunch fresh fennel 1 ½ pounds fresh Petrale sole filets 2 cups whipping cream 2 cups white wine salt and freshly ground black pepper to taste
Preheat oven to 400 degrees. Pick through the crab meat to remove any bits of shell. Set aside four nice sprigs of fennel to garnish the finished plates then finely chop the remaining fennel and stir it into the crab meat. Cut larger filets of sole in half and lay filets, skinned-side upon a flat surface, then divide the crab mixture evenly over the fish filets. Roll each filet into a little scroll enclosing the crab meat mixture. Arrange the filled filets in a single layer in a baking dish or a pan that moves easily from oven to stovetop, then pour on wine and cream. Bake for 10-12 minutes or until fish is done. Transfer baked filets to a warm platter or plates. Pour liquid from filets into a sauté pan or a saucepan over high heat and boil until reduced by half and slightly thickened. Pour reduced liquid over filets, garnish with reserved sprigs of fennel and serve hot.
Clams Mariniere
Peter Kelly, Spazzo Mediterranean Grill Serves TK
4 oz. olive oil 4 oz. yellow onion, diced 1 tsp garlic, minced 1 lb Manila clams 1 cup sherry 3 tbsp Italian parsley, chopped 1 tsp chili flakes 1 tsp crushed saffron 16 oz. clam juice 2 oz. unsalted butter
Warm oil in a sauté pan over moderate heat. Add onions, garlic, and clams; warm slowly until clams begin to open. Deglaze pan with sherry. Add parsley, chili flakes, saffron, and clam juice; cover pan until all clams are open. Add butter to make sauce and garnish with fresh parsley and lemon wedges. Serve right away, preferably with grilled bread.
Coquilles St. Jacques
Laurent Gabnel, Figaro Bistro Serves two
¼ cup all-purpose flour 10 large scallops 1 tbsp vegetable oil 1 tbsp butter 2 shallots, diced 1 leek, diced 1 lb oyster mushrooms 1 oz. dry white wine 1 splash dry vermouth, optional ¼ cup heavy cream salt and fresh ground pepper to taste
Heat a large frying pan over high heat. Lightly flour scallops. Place vegetable oil and butter into frying pan. When melted, pan-sear the scallops for approximately 45 to 60 seconds per side. Remove scallops from pan. In a small mixing bowl, combine shallots, leek, and mushrooms. Pour in white wine and vermouth; toss. Pour cream into a small pot over high heat. Mix shallot, leek, and mushroom mixture into the cream. Stir gently; let cream reduce until it thickens. Season with salt and pepper to taste.
To serve as an appetizer: Arrange scallops on a serving plate and gently pour the cream-shallot mixture over scallops. To serve as an entrée: Arrange scallops and cream over a bed of long grain rice or angel hair pasta.
Crab Cakes with Shichimi Butter Sauce
Roy Yamaguchi, Roy’s Seattle Serves six, two cakes per person
Crab Cakes: 1 oz. butter 1 oz. garlic, minced 4 oz. celery, minced 4 oz. carrot, minced 4 oz. onion, minced 4 oz. red bell pepper, minced 4 oz. yellow bell pepper, minced ½ quart heavy cream 4 oz. basil 1 pinch fresh thyme 2 lb crab meat ground white pepper and salt to taste fresh chives, for garnish
Breading: all-purpose flour egg wash (egg and water) panko (Japanese bread crumbs) vegetable oil for deep frying
In a large frying pan, sauté all vegetables until tender in the following order: garlic, celery, carrot, onion, and peppers. Add heavy cream and reduce to a medium-thick consistency. Cool reduction until cold. Fold in crab meat. Season with basil, thyme, white pepper, and salt. Form mixture into 2-oz. balls, dust with flour, dip in egg wash, then bread with panko. Form into cakes using hands or a mold. Deep fry until golden brown. Pat dry and serve with Shichimi Butter Sauce.
Shichimi Butter Sauce: 1 cup white wine 2 oz. shallots 1 cup heavy cream 8 oz. unsalted butter salt and ground white pepper to taste 1 tsp Shichimi spice 1 oz. rice vinegar sesame oil to taste
In a small pot reduce white wine and shallots into a syrupy consistency. Add cream and reduce until the mixture coats a spoon. Add butter slowly, stirring with a wire whisk until butter is emulsified. Season with salt and white pepper. Strain through a fine chinois (China cap). Add Shichimi, rice vinegar, and sesame oil; blend well. Ladle a small amount of Shichimi butter sauce onto a plate, then place cooked crab cakes in center of plate and garnish with chive sticks.
Gambas Al Ajillo Garlic Shrimp in Manzanilla Sherry, Chile de Arbol, Thyme, and Fresh Lemon
John Calderon, Cactus Serves four
8 oz. vegetable oil 4 sprigs fresh thyme 4 heaping tbsp garlic 8 whole red chiles 16 prawns 4 wedges lemon 8 oz. sherry
Heat oil over medium-high heat in a large skillet. Add thyme and rosemary, immediately followed by garlic and chile. Saute until garlic is tender, but not browned. Add prawns. Simmer for 1 minute. Squeeze lemon into pan. Deglaze with sherry. Simmer for an additional minute.
